Preheat oven to 220C. To make tart shells, roll pastry on a lightly floured work surface until 2mm thick. Using a sharp knife, cut into 6, then use to line tart pans. Trim edges. Prick pastry with a fork, then place pans on an oven tray and freeze for 15 minutes to firm.

Step 2

Brush tart shells with egg, then line with baking paper and fill with dried beans or rice. Bake for 15 minutes, then remove beans and paper, and bake for a further 5 minutes or until pastry is crisp and golden. Cool on a wire rack.

Step 3

To caramelise pears, heat a large, heavy-based ovenproof pan over high heat. Add butter and cook, swirling pan, for 30 seconds or until it starts to foam. Scatter sugar evenly over pan, then add pears, cut-side down, and cook for 3 minutes or until sugar melts. Transfer pan to the oven and bake for 8 minutes or until pears are caramelised. Turn pears over, then set aside in pan.

Step 4

Meanwhile, to make salad, heat a chargrill pan over high heat. Combine 2 tablespoons oil and asparagus in a bowl. Cook asparagus, turning occasionally, for 2 minutes or until charred and tender. Cool slightly. Cut asparagus in half lengthwise, then half widthwise.

Step 5

To make dressing, place verjuice, mustard and vinegar in a bowl. Whisking continuously, gradually add remaining 80ml (1/3 cup) oil and whisk until emulsified. Season with salt and pepper.

Step 6

Combine eschalots, radishes, walnuts, watercress and asparagus with half the dressing in a large bowl.

Step 7

To make cheese polenta, heat milk in a large, heavy-based saucepan over medium–high heat. Bring to the boil, then reduce to a simmer. Whisking continuously, gradually add polenta, then cook, whisking continuously, for 5 minutes or until cooked and thick. Remove from heat, stir in gorgonzola and season.

Step 8

Spoon cheese polenta among tart shells, then top with a caramelised pear. Divide tarts among plates, top with the salad, then drizzle with the remaining dressing to serve.